Sure! Let’s embark on a culinary journey to create a delectable dish of Tomato and Eggplant (Aubergine) Parm, a classic European-inspired delight that’s ready in under an hour, perfect for those <60 mins moments when you crave something savory from the oven. 🍅🍆
Tomato and Eggplant (Aubergine) Parm Recipe
Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4-6 servings
Ingredients:
- 1 green tomato
- 1 eggplant
- 1 egg
- 1-2 cups mozzarella cheese
- 1/2 teaspoon salt
- 8 slices of bread (for breadcrumbs)
- 2-3 tablespoons olive oil
- 1/4 teaspoon pepper
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
Instructions:
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Preheat Oven: Begin by preheating your oven to 350°F (175°C).
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Prepare Eggplant: Peel the eggplant and cut it into 1/2 inch slices. Lay the slices flat and sprinkle salt over them. This process helps to draw out excess moisture and bitterness from the eggplant. Set aside for a few minutes.
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Prepare Tomato: Slice the green tomato into 1/2 inch slices.
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Prepare Breading Station: In a large shallow bowl, beat the egg. In another shallow bowl, combine breadcrumbs with salt, pepper, basil, oregano, parsley, and garlic powder.
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Fry Eggplant and Tomato: Heat olive oil in a large skillet over medium-high heat. Blot the eggplant slices with a paper towel to remove excess moisture. Then dip each slice into the beaten egg, followed by coating it with breadcrumbs. Pan-fry the eggplant slices until they turn golden brown. Repeat the same process for the tomato slices. Note that breadcrumbs may absorb oil, so adjust accordingly.
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Assemble the Layers: In a large baking dish, spread a thin layer of gravy (sauce). Arrange a layer of breaded eggplant slices on top of the gravy, followed by a layer of mozzarella cheese. Then, add a layer of tomato slices, a thin layer of gravy, and another layer of cheese. Repeat until the casserole dish is filled, ensuring the top layer consists of gravy and cheese.
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Bake: Place the assembled casserole into the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
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Serve: Once baked to perfection, remove the casserole from the oven and let it cool for a few minutes. Serve hot and enjoy the flavorsome combination of tomato, eggplant, and gooey melted cheese!
This Tomato and Eggplant Parmesan dish is a true crowd-pleaser, boasting layers of savory goodness that will tantalize your taste buds with every bite. Whether served as a comforting weeknight meal or presented at a gathering with loved ones, this recipe is sure to impress! 🍽️👌
